Pizza is one of the most beloved foods around the world. But have you ever tried making it with sourdough? Sourdough pizza dough adds an extra depth of flavor and complexity to your pizza, making it truly unforgettable.
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Why make sourdough pizza dough?
- Flavor: Sourdough starter adds a tangy, slightly sour flavor to the dough, which can enhance the overall taste of the pizza.
- Digestibility: The fermentation process in sourdough dough breaks down complex carbohydrates, making it easier to digest for some people who have sensitivity to gluten or wheat.
- Nutritional Value: Sourdough fermentation process enhances the nutritional value of the dough, increasing the bioavailability of minerals like zinc, magnesium, and iron.
- Texture: The sourdough fermentation process produces a light, airy texture in the dough, making it easier to stretch and shape into a perfect crust.
Ingredient:
- 385 g water
- 100 g starter (once its tripled after feeding, about 4-8 hours)
- 12 g salt
- 520 g all purpose flour ( I used King Arthur, I’m sure you can use bread flour or any organic white flour)
This is the King Arthur Flour I used.
Tools:
Directions:
- Measure out water and add your starter to it, dissolve it.
- Add flour and salt and mix until everything is well incorporated.
- Let it bulk ferment overnight on your counter.
- Once doubled or tripled, You can put it in the fridge until you need to use it.
- Divide the dough into 2 equal size portions for a 15 inch cast iron skillet or 4 –10 inch cast iron personal pizzas).
- Flatten ball out on a floured cast iron skillet.
- Add mozzarella cheese before the sauce, it will prevent the dough from being too sticky.
- Add your toppings. Red sauce or white garlic pizza sauce, olives, mini pepperoni, pepperonis, mushrooms, onion, peppers.
- Preheat oven to 425 degrees Fahrenheit
- Bake for 15-20 mins or until golden crust to your liking.
- Slice and serve. Enjoy!
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- Sourdough Starter Maintenance
- Easy No Knead Sourdough Bread Recipe – Beginners Recipe
SOURDOUGH PIZZA DOUGH RECIPE
Have you ever tried making it with sourdough? Sourdough pizza dough adds an extra depth of flavor and complexity to your pizza, making it truly unforgettable.
Ingredients
- 385 grams Water
- 100 grams Starter once its tripled after feeding, about 4-8 hours
- 12 grams Salt
- 520 gramas All purpose flour I used King Arthur, I’m sure you can use bread flour or any organic white flour
Instructions
- Measure out water and add your starter to it, dissolve it.
- In a different bowl measure out your flour and salt.
- Mix flour mixture with water mixture until everything is well incorporated.
- Bulk ferment until doubled or tripled usually overnight on your kitchen counter for about 8-12 hours.
- Once doubled or tripled, You can put it in the fridge until you need to use it.
- Divide the dough into 2 equal size portions for a 15 inch cast iron skillet or 4 -10 inch cast iron personal pizzas).
- Flatten ball out on a floured cast iron skillet.Add mozzarella cheese before the sauce, it will prevent the dough from being too sticky.
- Add your toppings. Red sauce or white garlic pizza sauce, olives, mini pepperoni, pepperonis, mushrooms, onion, peppers.
- Preheat oven to 425 degrees Fahrenheit.
- Bake for 15-20 mins or until golden crust to your liking.
- Slice and serve. Enjoy!
